Here’s a hearty, comforting Pasta Fagioli (Italian “pasta & beans”) recipe 🍲🇮🇹 — cozy, flavorful, and perfect any time of year.
Pasta Fagioli
Ingredients
- 2 tbsp olive oil
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 lb ground beef or Italian sausage (optional but classic)
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 4 cups chicken or vegetable broth
- 1 tsp Italian seasoning
- ½ tsp dried basil
- ½ tsp dried oregano
- Salt & black pepper, to taste
- 1 can (15 oz) cannellini or great northern beans, drained & rinsed
- 1 cup ditalini pasta (or small shells)
- 2 tbsp fresh parsley or basil, chopped
- Parmesan cheese, for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion, carrots, and celery until softened (5–6 minutes).
- Add garlic and cook 30 seconds.
- Add ground meat (if using); cook until browned and drain excess fat.
- Stir in tomatoes, tomato sauce, broth, and seasonings.
- Bring to a simmer and cook 15 minutes.
- Add beans and pasta; simmer 10–12 minutes, until pasta is tender.
- Adjust seasoning and stir in fresh herbs.
To Serve
- Top with Parmesan cheese
- Serve with crusty bread or garlic bread
Tips & Variations
- 🍝 Cook pasta separately if planning leftovers (prevents mushy pasta)
- 🌱 Make it vegetarian by skipping meat and using veggie broth
- 🌶️ Add red pepper flakes for heat
- 🥬 Add spinach or kale at the end
Storage
- Refrigerate 4 days
- Freeze soup base (without pasta) up to 3 months
If you’d like, I can share an Olive Garden–style version, slow cooker method, or authentic Italian non-tomato version.
